KIZILCIK MEYVESİNİN (Cornus mas. L) KONVEKTİF KURUTULMASI: KURUMA KİNETİĞİ VE C VİTAMİNİ BOZULMASI

Bilgehan Polatoğlu; Ayşe Vildan Beşe

doi:10.28948/ngumuh.341200

Research Article

CONVECTIVE DRYING OF CORNELIAN CHERRY FRUITS (Cornus mas.L): DRYING KINETICS AND DEGRADATION OF VITAMIN C

Year 2017, , 406 - 414, 31.07.2017

Bilgehan Polatoğlu , Ayşe Vildan Beşe

https://doi.org/10.28948/ngumuh.341200

Cited By: 4

Abstract

The influence of drying air
temperature and velocity on the drying kinetics and vitamin C degradation of cornelian cherry fruit
(Cornus mas.L) was investigated
using a hot-air convective dryer. Experiments were carried out at 50, 60, 70ºC
air temperature and 0.4, 0.7 and 1,0 m/s air velocity. Shorter drying times were achieved with increasing air
temperature and velocity. Twelve thin-layer drying models were used to determine the thin
layer drying kinetics of cornelian cherry. The best appropriate model was found
as the modified Henderson and Pabis model. The vitamin
C degradation of cornelian cherry fruit was determined in the range of 42-54%.

Keywords

Cornelian cherry, drying kinetics, modeling, vitamin C

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